Lasagna Soup Recipe

Lasagna Soup
Lasagna Soup

Lasagna Soup Recipe

Lasagna Soup

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It’s easy, filling, hearty and perfect for a cold winter night.


This soup is SO darn good! Very family friendly – my kids love it! The dallop of ricotta on top really makes it! I used chicken sausage which gave it such great flavor.

What I love about turning classic dishes like lasagna into soup is that it’s a great way to enjoy those dishes with less calories and it’s all made in one pot meal!


For the soup:


cooking spray

14 oz sweet Italian chicken sausage, casing removed

1/2 onion, chopped

2 crushed cloves garlic

4 tbsp chopped fresh parsley, divided

3 cups low-sodium, fat-free chicken broth*

2 1/2 cups water

2 cups quick marinara sauce

2 bay leaves

fresh cracked black pepper

6 oz broken lasagna noodles, whole wheat or gluten free*



For topping:


6 tbsp part skim shredded mozzarella cheese*

1/2 cup part skim ricotta cheese

3 tbsp grated parmesan cheese

2 tbsp chopped fresh parsley

1/4 cup fresh basil chiffonade



*check labels for gluten free



Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.


Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.


Keywords: Lasagna Soup

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